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Vegan Khow Suey

Name: Vegan Khow Suey
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Burmese
Ingredients: 5 cloves Garlic; 1 inch Ginger; 2 Green Chilies; 10 Black Peppercorns; 1 teaspoon Salt; 2 tablespoons Olive Oil; 1/4 teaspoon Turmeric Powder; 1/2 teaspoon Kashmiri Red Chili Powder; 1 teaspoon Coriander Powder; 1 medium Onion, chopped; 1 medium Carrot, chopped; 1 large Bell Pepper, chopped; 1/2 cup chopped Green Beans; 150 gm. / 5.2 oz. Firm Tofu, cut into cubes; 3 cups Vegetable Stock; 1 cup Coconut Milk; 1 tablespoon Soy Sauce; 1 teaspoon Brown Sugar; 1/4 cup freshly chopped Green Onions; 1/4 cup freshly chopped Cilantro

A spiced noodle soup with tofu, vegetables, and coconut milk, topped with garnishes.

Dinner

Asian

Introduction

Khow Suey is a Burmese noodle soup that combines aromatic spices, fresh vegetables, and tofu in a coconut milk-based broth. This vegan adaptation stays true to the original's rich flavors while being entirely plant-based. The dish features a harmonious blend of garlic, ginger, and chilies, creating a foundation that's both fragrant and warming.

The soup's base builds complexity through layers of turmeric, coriander, and Kashmiri chili powder, while vegetables like carrots, bell peppers, and green beans add substance and nutrition. The addition of coconut milk creates a creamy broth that carries all these flavors, while firm tofu provides a satisfying protein element.

What makes Khow Suey special is its customizable nature. The soup is served over noodles (traditionally wheat noodles, though any variety works) and topped with crispy fried onions, roasted peanuts, and chili oil. These garnishes aren't mere decoration – they add essential texture and depth to each bowl.

The recipe is adaptable to different dietary needs and preferences. The spice level can be adjusted, the coconut milk can be substituted with other plant-based alternatives, and the tofu can be replaced with tempeh or seitan. All garnishes are optional, allowing each person to customize their bowl.

From a practical standpoint, this soup keeps well in the refrigerator for three days, and the base can be frozen for later use. When meal prepping, it's best to store the soup separate from the noodles and garnishes to maintain optimal texture.

Ingredients

For the Paste:

5 cloves Garlic
1 inch Ginger
2 Green Chilies
10 Black Peppercorns
1 teaspoon Salt

For the Base:

2 tablespoons Olive Oil
1/4 teaspoon Turmeric Powder
1/2 teaspoon Kashmiri Red Chili Powder
1 teaspoon Coriander Powder

Vegetables and Protein:

1 medium Onion, chopped
1 medium Carrot, chopped
1 large Bell Pepper, chopped
1/2 cup chopped Green Beans
150 gm. / 5.2 oz. Firm Tofu, cut into cubes

Liquids and Seasonings:

3 cups Vegetable Stock
1 cup Coconut Milk
1 tablespoon Soy Sauce
1 teaspoon Brown Sugar

Fresh Herbs:

1/4 cup freshly chopped Green Onions
1/4 cup freshly chopped Cilantro

For Serving:

Fried Onions, to garnish
Roasted & chopped Peanuts, to garnish
Chili Oil, to garnish
Lime wedges, to garnish
Boiled Noodles (we used Whole Wheat Noodles – you can use any vegan noodle of your choice)

Instructions

Make Paste: Combine 5 cloves garlic, 1 inch ginger, 2 green chilies, 10 black peppercorns, and 1 teaspoon salt in a mortar & pestle. Crush and grind them into a fine paste. Set aside.
Heat Oil: Set a large saute pan/cooking pot over medium heat. Add 2 tablespoons olive oil.
Cook Paste: Once oil is hot, add the prepared garlic-ginger-chilies paste.
Add Spices: Stir-saute paste for 3-4 minutes until fragrant. Add 1/4 teaspoon turmeric powder, 1/2 teaspoon Kashmiri red chili powder, and 1 teaspoon coriander powder. Stir-saute for 1 minute.
Add Vegetables: Add 1 chopped onion, 1 chopped carrot, 1 large chopped bell pepper, and 1/2 cup chopped green beans.
Cook Vegetables: Stir and cook for 5-6 minutes, or until the veggies start to soften.
Add Liquids: Add 150 gm / 5.2 oz tofu, 3 cups vegetable stock, 1 cup coconut milk, 1 tablespoon soy sauce, and 1 teaspoon brown sugar. Stir and mix well. Turn up the heat to high and bring it to a boil.
Simmer Soup: Turn down the heat to medium and let it simmer. Cover the pan/pot and continue to simmer for 10 minutes.
Add Fresh Herbs: After 10 minutes, uncover the pan/pot and add 1/4 cup freshly chopped green onions and 1/4 cup cilantro. Turn off the heat and give everything a quick stir.
Serve Soup: Using a ladle, pour this soup over cooked noodles. Garnish with fried onions, toasted and chopped peanuts, chili oil, and lime wedges. Vegan Khow Suey is ready. Enjoy!

Recipe Notes

Noodles: You can use any type of noodles, but whole wheat noodles work well for a more wholesome option. If you need the recipe to be gluten-free, opt for gluten-free noodles or rice noodles.
Spice Level: The recipe includes a spicy kick from the chili oil, but you can adjust the spice level to your liking by reducing or omitting the chili oil or fresh green chilies.
Coconut Milk: The coconut milk provides a creamy, rich base, but if you don’t like coconut milk or prefer a lighter option, you can use a non-dairy milk of your choice (e.g., almond milk or oat milk), though the flavor will differ.
Tofu: Firm tofu is used for texture, but you can also use tempeh or seitan for a different protein source. Press the tofu to remove excess moisture before cooking to help it absorb more flavor.
Garnishes: The garnishes, including fried onions, peanuts, and chili oil, add crunch and extra flavor. Feel free to adjust them or omit any based on dietary preferences or allergies.
Meal Prep & Freezing: This soup can be made ahead and stored in the fridge for up to 3 days. If freezing, it’s best to freeze the soup base (without the noodles and garnishes), then add freshly cooked noodles when ready to serve.

Frequently Asked Questions

Can I make this recipe soy-free?

Yes, you can replace the soy sauce with a soy-free alternative like coconut aminos. You can also swap tofu for a soy-free protein such as chickpeas or tempeh.

Can I make this recipe without coconut milk?

Yes, you can substitute coconut milk with another plant-based milk, such as almond or oat milk. Keep in mind that it will change the flavor and texture of the broth.

Can I adjust the spice level?

Absolutely! If you prefer a milder soup, reduce or omit the chili oil and fresh green chilies. You can also opt for a milder chili powder instead of Kashmiri red chili powder.

What type of noodles should I use?

Whole wheat noodles are a great option for a wholesome, fiber-rich dish. You can also use rice noodles, soba noodles, or any vegan noodle of your choice.

How can I make this recipe oil-free?

To make this oil-free, you can sauté the vegetables in a small amount of vegetable broth or water instead of olive oil. Skip the fried onions and use toasted nuts or seeds as a garnish instead.

Can I freeze this recipe?

Yes, you can freeze the soup base (without the noodles and garnishes). Just reheat and add freshly cooked noodles when ready to serve. Garnishes should be added fresh for the best texture.